Kohlrabi is typically available year round at the farmers market, but it still seems to be an underutilized, maybe even mysterious, vegetable. It’s very versatile and can be eaten raw or cooked. Here, we are slicing it in matchstick-like strips and serving it alongside citrus with a honey-ginger vinaigrette. The mild taste and slight crunch of the kohlrabi balance out the tart citrus and complement the sweet dressing.

Sea meets earth in this healthy, easy noodle soup fit for a weeknight dinner. Dashi and oolong tea come together to create a flavorful broth enhanced by mushrooms and Japanese mountain yam, which adds a unique and coveted texture not common in American cuisine. The mountain yam, also known as nagaimo, is worth the trip to your local Asian supermarket. Make an adventure out of it and pick up some fun ingredients to play around with. That’s how this dish came about!

The addictive Spanish classic is reimagined in winterized form. We've swapped out the red peppers in this version and used sweet butternut squash instead. This romesco is simple to make, yet has a rich depth of flavor that keeps you coming back. What’s also great about this sauce is its versatility. Enjoy it for a meatless dinner alongside roasted vegetables, as an accompaniment to seafood as is traditional in Spain, as dip for crudité, or simply by the spoon.

When it’s been a busy week and it's only Wednesday, sometimes a comforting bowl of creamy cauliflower pasta is the only thing that satisfies. Upgrade that mid-week pasta craving by making this easy, 30-minute dinner with items you already have in your pantry. Inspired by middle eastern spices, the tahini makes this dish feel as rich as an alfredo while keeping it light. And bonus, it’s vegan!